Brawley, who holds a degree in culinary arts and owns The Green Kitchen in Richmond, Va., shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.

3 tablespoons olive oil
1 large diced onion
1 tablespoon chopped garlic 
1 cup canned small white beans
12 cups chicken or vegetable stock
1 pound chorizo or Italian sausage, cut into ¼” slices
1 pound kale, washed, stemmed and coarsely chopped
1 tablespoon kosher salt
freshly ground black pepper
2 tablespoons red wine vinegar, or more to taste
3 cups cubed potatoes


In a heavy-bottomed stockpot, heat the olive oil, and sauté the onion over medium heat for 3 minutes.  Add the chopped garlic, and sauté for another minute.  Add the beans and the stock, and bring to a boil.  Gradually reduce heat to medium-low and add the chorizo (or sausage of choice). Cook gently for 1 hour.  

Add the kale, salt and pepper, vinegar and potatoes.  Continue cooking for 1 additional hour, stirring often.  Adjust the seasonings, and serve with crusty bread.